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By Jordan Wright
Published – LocalKicks.com
September 1, 2009
 Heath Hall, Mike Anderson, Bill Blackburn and Brett Thompson at the site of the new Pork Barrel BBQ Restaurant in Del Ray.
Pork Barrel BBQ is planting its flag in Del Ray.
Local Kicks learned on Monday that Pork Barrel BBQ is teaming up with Mike Anderson and Bill Blackburn, two of the area’s top restaurateurs, to bring a Pork Barrel BBQ Restaurant to Alexandria’s Del Ray neighborhood.
The restaurant, which is currently under construction, will be in the heart of Del Ray on Mt. Vernon Avenue near St. Elmo’s Coffee Pub and The Dairy Godmother.
“We are honored to team with Mike Anderson and Bill Blackburn who have decades of success running restaurants and are leaders in the Alexandriacommunity,” said Brett Thompson, a Del Ray resident and CEO of Pork Barrel BBQ.
 Photo by Jordan Wright/Local Kicks Heath Hall and Brett Thompson of Del Ray's Pork Barrel BBQ “Heath and Brett know award winning BBQ, and Bill and I know how to run great restaurants…this is a perfect combination and we can’t wait for our Pork Barrel BBQ restaurant to open its doors next spring,” said Mike Anderson, founder of Mango Mike’s, which has been operating in Alexandria since 1996.
“Del Ray has been waiting a long time for great BBQ, and we are excited to team with the Del Ray BBQ Boys in bringing Pork Barrel BBQ to the neighborhood,” said Bill Blackburn.
In addition, a super-secret reality show scheduled for a major network’s fall line-up has approached Pork Barrel BBQ.
Partners Heath Hall and Brett Thompson, currently waiting for the ink to dry on their contract, swore me to secrecy…at least for the time being. The show, featuring five multi-millionaire venture capitalists looking for investment opportunities will showcase these and other entrepreneurs and fly them out to the West Coast next month for the filming.
Longtime friends from Kansas City, smack dab in America’s Heartland, they were hired by former Missouri Sen. Jim Talent and assigned to tackle the tough issues…banking, child welfare and the national budget. Dry stuff indeed, but they were well acquainted with the give and take, the tit for tat that goes on in each session. They had done their homework and knew the drill, and they were in it for the long haul.
One evening, after too many cold pizzas and as the Senate Appropriations Committee was debating the budget into the wee hours, the boys had the inkling of an idea.
They missed home and talk of “pork barrel” spending was snapping their synapses into fond memories of cookouts with family and friends. They began reminiscing about pork shoulder and beef brisket smoked for hours over oak and hickory wood, Kansas City style, with a tomato base and a rich, smoky barbeque sauce, the meat seasoned with secret recipe rubs to seal in the fat and bring out the intensity and cold beers to wash it all down.
In Kansas City it is said that within a radius of 30 miles a fellow could eat in a different barbeque restaurant every night with no repeats.
Folks there take their barbeque dead dog serious and often smoke 50 pounds of meat at a time.
In his words, Heath’s dad was a ”post office BBQer…out there in rain, snow, sleet and hail.”
The family had six grills, not at all unusual for that part of the country where the stockyards were hailed as the largest in America and the meat went out on railroad cars from Kansas City to Chicago and New York and on across the country.
Some grills were for the smoking, the meat cooking long and slow till it falls off the bone, marrow oozing out, tender and mellow, and creating the most satisfying ancient flavor known to mankind.
Heath and Brett like Weber’s Smokey Mountain Cookers for the slow cooking and grills for chicken giving a fast sear for the charbroiling.
 Pork Barrel BBQ is teaming up with Mango Mike’s, Mike Anderson and Bill Blackburn to bring award winning BBQ to the D.C. Region Eight-foot-long smokers get fired up early in the morning and stoked for hours and hours while smoke fills the yard…neighbors and friends rolling in all day to gather, catch up and sit down with a plate of whatever was coming off the heat…beef, pork, sausages, lamb, mutton and chicken.
The boys know barbeque, born and raised on it, and figured they could make their own spice rub and try to sell it. Friends liked it and encouraged them… and in December of 2008 Pork Barrel BBQ All-American Spice Rub, with its all-natural, smoky, and slightly spicy flavor, was born.
They got it in a few local stores, Let’s Meat on the Avenue in Del Ray and the Organic Butcher in McLean and started to sell it online to immediate success.
They revved up their product line when they entered Safeway’s National Capitol Barbeque Battle last month, creating and presenting a brand new barbeque sauce that hadn’t even been on the market yet.
“They told us our sauce was one of the final three out of forty four,” Heath declared. “We were stunned!”
After the votes were tallied they wound up with Second Place, beating out longtime barbeque champs. In another category, “Memphis in May”, their Pork Shoulder prepared with their All-American Spice Rub, nailed Fourth Place, forever establishing their reputation in the competitive field of American BBQ.
Their label features a wholesome pig holding a fork twice his size with the iconic capitol landscape in the background echoing the days of their time on The Hill…the words “Monumental Flavor” the motto.
Heath who Twitters and blogs through their website www.porkbarrelbbq.com keeps his followers apprised of their latest endeavors gaining them the number one BBQ blogger spot with over 13,000 hits so far and the number one post in Alexandria.
With over 600 grocery stores in 10 states signing on to carry their products they will be rolling out three new products in addition to the original Spice Rub…their crunch-time success BBQ sauce and a Steak Rub and Chesapeake Bay Rub. Their distributor told them, “You guys must have leprechauns on your shoulders.”
“Brett and I are excited about the opportunity to bring Pork Barrel BBQ to Del Ray and we can’t imagine better partners to do it with than Mike and Bill,” said Heath Hall, the president of Pork Barrel BBQ.
For comments and questions contact [email protected]
By Jordan Wright
July 31, 2009
 The Restaurant 3 Bar and Grill is located at 2950 Clarendon Blvd. in Arlington. Photo courtesy of ThreeLockharts First there was the recession-busting “staycation” concept of staying at home for a week to re-energize and renew, with all the richness of offerings the DC area has to offer.
Now a new word has entered the stay-at-home lexicon: the foodcation; Southern-fried oysters and free-range burgers roasting on the grille, hush puppies as secretagogues and cold wheat ales on ice.
Last week, the Blue Points were roasting on the grill and the “wheaties” were on ice at this surprising outpost, Clarendon’s 3 Bar and Grill, owned by the local Williams and Cahill families and run by son, Jonathan Williams.
The number “3” after its name because the family also owns Whitlow’s On Wilson and the now-shuttered Whitlow’s Downtown.
 Photo courtesy of ThreeLockharts Bleu cheese chips at Restaurant 3.
On a recent glorious summer’s evening, in this casual and down-home roadhouse-in-an-upscale-setting, I began my “foodcation” with the tantalizing offer of a Southern cookout on the restaurant’s Boulevard-facing patio. The aroma of wood smoke and oysters, redolent with garlic, butter and fresh herbs (did I detect the subtle licorice scent of tarragon?), heralded my arrival.
Soulful Chef Brian Robinson has returned of late to his N’awlins roots to create a menu that reflects the dishes of his heritage. Along with the ambrosial oysters we sampled sweet, soft-centered, cast-iron-crusted hush puppies with honey butter, perfectly fried delicate green tomatoes, at the peak of their season, with melted goat cheese crumbles and tomato relish.
 Photo courtesy of ThreeLockharts Grilled brie at Restaurant 3. His Grandpa Dickey’s secret seasonings’ fried boneless chicken sat atop crispy waffles, dripping with bourbon maple syrup. It was followed by seared sea scallops balanced on stone-ground grits that had absorbed the sweet smokiness of morsels of Cajun-country tasso ham.
As a former chef at the beloved Georgia Brown’s, Robinson has captured the best of Southern cuisine. His fried dishes were light and refined…his fish prepared with a skilled wrist, each evocative of the deeply seasoned flavors reminiscent of Southern home cooking. This is the sort of menu you’d expect at a low-country gathering, where folks start the oyster roast fires early in the cool of the day and “visit” past sunset.
I caught up with Brian in his chaotic kitchen, just before dinner service, where he rekindled memories of his Grandpa Dickey, one of the renowned Tuskegee Airmen, while he prepared the dishes of his youth.
“These are the dishes he would prepare, always with the freshest ingredients around, “ Robinson recalls.  Photo courtesy of ThreeLockharts The farm to glass cocktail at Restaurant 3. For beer lovers there was an amazing selection that was carefully chosen for pairing with each course. Craft beers like Piraat Triple from Belgium, a “living beer” that continues to ferment in the bottle and is called an “adventure” because it’s flavors shapeshift in the bottle; Steamworks Kolscha, a crisp ale, with a hint of sweetness from Colorado; Dale’s Pale Ale, “hoppy and malty;” and Bell’s Oberon, an American wheat ale considered both spicy and fruity, sequenced the food.
On the cheese board was Cypress Grove’s Humboldt Fog a creamy, dreamy, surface-ripened blue with its iconic ribbon of ash and Point Reyes Bleu a firmer, yet mild mannered blue made with the raw milk from this Northern California farm’s own grass-fed cows.
They were paired with Abita Purple Haze, which features the after-brew addition of raspberry puree and Brooklyn Brown Ale that evokes raisins, apples, brown sugar and molasses and rounded out the offerings.
Restaurant 3 Bar and Grill features over 70 different beers a long list of wines and hand-crafted specialty cocktails made with farmer’s market fresh herbs and infusions.
Contact the writer at [email protected]
If You’re Going…
3 Bar and Grill
2950 Clarendon Blvd.
Arlington, VA 22201
(703) 524-4440
http://www.restaurantthree.com/
By Jordan Wright – Wright on Food
The Georgetowner/Downtowner
July 19, 2009
 Splashdown Miami Style at Skyline Hotel. Photo by Roy Wright While the world was celebrating NASA’s 40th anniversary of the first lunar landing, the hot and hip were splashing down at the Capitol Skyline Hotel.  Jennifer Rubell family member of Capital Skyline Hotel Owners. Photo by Roy Wright It was South Beach in Southwest in this stylishly eclectic hotel. The Rubell family’s latest enterprise is the redesign of American architect, Morris Lapidus’s mid-century modern property located in the newly revitalized waterfront neighborhood. “We bought the hotel six years ago,” according to his daughter Jennifer, “and waited until the neighborhood was more developed before redoing the hotel.”
Mera Rubell and her husband, Don, who own the Rubell Family Collection, have amassed one of the country’s finest collections of contemporary art. The 45,000 sq. ft. “gallery,” open to the public, is housed in a converted warehouse in Miami and is chock-a-block with Keith Haring, Robert Colescott and Lorna Simpson, to mention a few of the art world’s luminaries in this entirely private collection. Committed to the D.C. art scene, they have developed a relationship with the Washington Project for the Arts and Conner Contemporary Art.
It was Lisa Gold, WPA executive director, who clued me in to “SynchroSwim,” an artists-as-synchronized-swimmers team competition, held on the hotel’s chic pool deck last Sunday afternoon as part of a series of video lounge/poolside art projects.  Real World MTV crew Photo by Roy Wright Proof positive that there’s still a cool summer scene in town. Not everyone is in Dewey or Rehoboth! This “staycation” worked it full throttle.
MTV’s not-so-secret-anymore “Real World:DC” actors  Real World - MTV - actor and their documentarians were hanging out in a special roped-off rubber duckies’ lounge by the pool (the orange beaks matching the sleek contempo leather sofas). The cast mingled with the hoi polloi but couldn’t discuss the show. “We’re under signed contract not to talk about it,” one bikini-clad reality girl told me.
This hip crowd, who could have been called as stand-ins should the cast have needed help drinking the yummy Spike Mendelsohn-designed cocktails, were having their own reality show.
Did I forget to mention that “Top Chef” runner-up chef Spike Mendelsohn  Chef Spike Mendelsohn attracting hotties... Photo by Roy Wright was flipping his Michelle Obama-approved juicy burgers for the guests? Oh, yeah. This place was smokin’ — and not just the grill.
I asked Spike how this crazy fabulous scene had come together. “Mera Rubell came into my restaurant (Good Stuff Eatery on Capitol Hill) and asked me to check out the family’s new hotel,” he recalled, “I went over and the place was trashed but we sat down together and had a vision of what it could be. It took a month of redesign before we could open this June.”
“I love this area,” he waxed. “Obama has revived this town. There’s a new dedication…a new philosophy. D.C. is on its way to becoming the “new” New York.”  Chef Spike serving up burgers. Photo by Roy Wright With a been-there-done-that twinkle in his eye, he added, “It takes dedication and passion. You gotta dream.” And then he turned and went back to stoking the grill and hamming it up for the hotties, totally in his element, looking like a cuter version of Johnny Drama from “Entourage.”
 Eskimoo Roller - Lady Clown Team Member By early evening the performers were getting introduced along with judges. Won Kee Moon, Director of the International Gay and Lesbian Aquatics, Phillipa Hughes, Pink Line Project founder, and Spike himself, sprung at last from burger duty. Fellini-esque contestants lined up by team and entered the pool. They swim-danced, kayak-rolled, dove and play-acted their somewhat-synchronized show. It was all a big hoot for the crowd, as more than 1400 guests cheered, jeered and rooted for their picks.
 Water Dancers and Skullers. Photo by Roy Wright After the show, we squeezed into the video lounge to watch the Brandon Morse-curated Experimental Video Project that featured swim-themed videos of groovy wriggling amoebas. Okay, that’s all I had time to watch, though it was dark, cool and comfy in there.
Every Sunday through the summer, there’s swimming and hanging out at the pool from noon to 6 p.m. Ten dollars gets you in, plus one of Spike’s now-legendary burgers. Name brand cocktails are $5. The party is free. Look for a different art project each week and say “hey” to Spike for me.
www.wpadc.org
www.capitolskyline.com
www.goodstuffeatery.com
www.connercontemporary.com
For questions or comments contact me at [email protected].
In a sign that things are not slowing down in the Food Network’s reality show world, Grub Street reports a casting call for the 2010 season of The Next Food Network Star.
The announcement states, “We are looking for any chef, line cook, home cook, caterer or culinary enthusiast who is interested in becoming the host of his-or-her own cooking show on Food Network!” Auditions are tomorrow at the CBS building at 530 West 57th Street between 10am and 4pm. Just bring two recent photos, a copy of your resume and an application. Go to http://www.foodnetwork.com/nfns-6-casting-call-upload/package/index.html for further instructions.
Morou Ouattara, newly sprung from Farrah Olivia, has made a savvy decision for the Executive Chef position at his new outpost, Kora. His choice? Brother Amadou Ouattara, who spent years at I Ricchi and knows his way around la cucina Italiana will be at the helm of this latest endeavor in Crystal City.
Housed in Roberto Donna’s former Bebo Trattoria location (my tour revealed a fabulously designed kitchen with all the bells and whistles left in place), they plan to use the wood-fired hearth to crisp up pizzas, roast vegetables, bake breads and cruise the Amalfi Coast. Okay, I’m just daydreaming on that last one.
An extensive catering menu is planned for those who prefer their antipasti, seared halibut, saffron-hued risottos and pappardelle with porcini served to their guests at home or office. The choices seem endless and ambitious. To satisfy my palate I’m looking forward to the linguine alla vongole. But can they get it right? I’ll keep you posted. Kora plans to serve their first guest sometime in August. Looks promising. Viva Italia!
Let the Thai battles begin! A permit has gone up for a new restaurant at 100 King Street in Old Town to be named Red Curry. That’s around 100 feet from Mai Tai and a few blocks from Thai Old Town, Red Mei, Asian Bistro, Siam 815 and Chintana Thai. That’s some pretty stiff competition for this newcomer? Could this be the same restaurant on Lexington Avenue in New York City that had 23 violation points against them back in January of last year? Say it isn’t so!
 Andres at Bethesda Home dressing Pork sampler. Photo by Roy Wright Jose Andres, chef/owner of ThinkFoodGroup and Jaleo, Oyamel, Jose Andres’ minibar and Zaytinya and DC’s premier butcher and caterer, Wagshal’s Market, have teamed up to promote one of Spain’s premier products, Iberico de Bellota. You know the highly prized cured ham that Andres spent years getting the license to bring into the States. This pig is of such high pedigree and heavenly flavor I’ll call it the “Chateaubriand of Pork”. These legendary pata negra pigs are lured to forage for acorns and wild herbs as they roam the mountains meadows of La Alberca, in Western Spain. The resulting meat becomes permeated with the nutty, herbose flavor. (n.b. I’m planning my next life as a Spanish pig.)
At a recent party at his Maryland home, the gracious Andres served us endless platters of this luscious pork, only available in the US at Wagshal’s.  Wagshal's chefs on the right / Jordan Wright on Left. Photo by Roy Wright Proud Wagshal’s owner/purveyor, Bill Fuchs was on hand to triumph Andres’s, hot-from-the-grill, melt-in-your-mouth slices of this unique meat. You will think you never ate pork before after trying this glorious specialty. For optimal flavor for at-home chefs, prepare to serve it medium rare with a nice rosy pink center. Not a cook, out of time, too hot to grill? Just bring your friends to Jaleo, the sole US restaurant where you can enjoy this sumptuous pork in dishes like Lomo Iberico de Bellota asado con manzanas (Apples. We sampled this divine dish too.), and a paella called Arroz con costillas de cerdo Iberico de Bellota, that uses the ribs of the pork.
For recipes and more information go to www.wagshals.com
 Spy Diner on location Stir Food Group (Zola, Potenza) has launched Spy Diner, a food cart on the corner of 9th and F Streets  Spy Diner Cart 9th & F Street Washington, DC in Penn Quarter. Working with DC Central Kitchen they have come up with a cool idea to help graduates with their culinary job training. DCCK’s program prepares the unemployed, underemployed, previously incarcerated and homeless adults for careers in the food service industry. What a brilliant concept! Let’s pepper the whole city with these carts that offer breakfast treats that include and fresh bagels, muffins and homemade coffee cake, egg sandwiches and Taylor pork roll (Jerseyites, your comfort food awaits!) served with ham or bacon. Lunch and dinner (for cheap pre-theatre fare or staying late-at-the-office workers, pay keen attention here) is a bit more sophisticated and features yummy sliders made with lamb meatballs with goat cheese aioli or roast beef melts with caramelized onions and Emmenthaler sauce on a horseradish bun. For the traditionalists there is real BBQ pork and coleslaw on a salt and pepper bun.
Feeling out of the loop? No bailout expected? No worries. If you’re dying to try the restaurant all your friends have been bragging on ad infinitum, or that perfect dish you had when you were feeling flush and bought lunch for the whole office, but now your wallet has been squished flatter than a Belgian crepe due to the downturn, then you’re in for a treat.
The long-awaited Washington DC Summer Restaurant Week has returned. From August 24th through August 30th some of the city’s top dining spots are offering true bargains. Aren’t you glad you passed on that 7-day Alaskan holiday?
With three-course fixed price lunches at $20.09 and three-course fixed price dinners at $35.09 at nearly 200 restaurants, you can dine in splendor at some of the area’s finest destinations. Go to www.washington.org/restaurantwk for a comprehensive list of all the participating restaurants. Here are just a few of the too-numerous-to-mention hot spots: Potenza, Coco Sala, 2941, Acadiana, The Prime Rib, Occidental Grill, The Jockey Club, Poste Brasserie in the Hotel Monaco, Indique and Georgia Brown’s. After this culinary junket you and your peeps can pen your own restaurant guide.
Pass the biscuits. Bookbinder’s Restaurant investors, who squandered the chance to get to know their neighbors in Old Town Alexandria, have changed gears and come up with a different restaurant concept. The new eatery will be located in the former beloved and sorely missed Olsen’s bookstore at 100 South Union Street. For this go-round they’ll be serving Southern fare and getting in the groove with rooftop jazz. No date on the opening yet.
For questions or comments contact [email protected]
 Well-organized by lists, The Fearless Critic divides the categories into “Most Delicious,” “Good Vibes,” “By Genre,” “By Location,” “By Special Feature,” “Vegetarian Friendly,” “Late Night Dining” and “Top Tastes,” offering the diner a wealth of information on restaurant options including a ranking of 100 Best for “Vibes” and separately for “Food.”
Recently the new DC Area dining guide “The Fearless Critic” arrived on my desk for review. It promises secret dining reviews and is not ad-sponsored in any way…that’s novel and desperately needed…and all the restaurants are listed alphabetically for quick reference.
Well-organized by lists, it divides the categories into “Most Delicious,” “Good Vibes,” “By Genre,” “By Location,” “By Special Feature,” “Vegetarian Friendly,” “Late Night Dining” and “Top Tastes,” offering the diner a wealth of information on restaurant options including a ranking of 100 Best for “Vibes” and separately for “Food.”
 Robin Goldstein, author of the Fearless Critic. It begins at around 2 points for California Tortilla (why bother), and goes up to a 9.7 for Komi. Well, naturally. It also warns of “bad” restaurants. Now that’s quite useful.
That said, there are numerous questionable critiques.
For example, they give Teatro Goldoni in the sixes in “Food” and “Feel” categories. But wait!
This is a stunning and romantic restaurant, steaming with DC newsmakers and Hollywood royalty and a private chef’s table that will knock your Italian leather booties off, while Ben’s Chili Bowl ranks 8.1 in “Food” and 9.2 in “Feel.”
How does one compare veal carpaccio surrounded by coronets of chanterelles, poached cardoons, microgreens and a 30 month-old Parmesan, with chili-dogs in a greasy neon-lit luncheonette? Even if it is an Obama and Cosby-approved neighborhood fave, how can one justify such “apples and oranges” comparisons?
Consider that Georgetown’s Café Milano receives 6.5 in “Feel”… and is one the cities gloriously chic celeb hot spots…while Austin Grill rates 7.4 in the same category. Go figure. I couldn’t help but note that every laudatory review quoted in the guide was from out-of-towners.
There is no mention at all of the venerable and historic Occidental Grill, an absolute “must dine” for anyone visiting Washington, DC. But trendy, 2 Amys, the pizza parlor, is rated 9.6 for “Food” and 8.8 for “Feel” and is on a par with Eamonn’s, the fish-and-chips joint in Old Town, rated a close 8.7 and 8.0.
In Old Town, they list 20 restaurants and one supermarket, Whole Foods, but in this economy two of the restaurant have already closed and seven of the twenty are chain restaurants. In the rest of the city four are chain restaurants and one is the grocery store, Trader Joe’s.
 “The Fearless Critic” promises secret dining reviews and is not ad-sponsored in any way…that’s novel and desperately needed…and all the restaurants are listed alphabetically for quick reference. Mostly, however, these previously unknown and untested critics nail it. Let’s face it, it’s well-nigh impossible to draw a bead on so many dining spots. And, yes, they are “brutally honest,” as they claim.
But to what end? With nearly 500 pages it is not for the visiting backpacker. It’s your dining dime. You be the judge.
For questions and comments, or to weigh in on your favorite restaurants and why, contact [email protected]
 Jasmine and Tarun were born and raised in New Delhi and met online in a chat room. Their new restaurant Raw Silk is the newest addition to Old Town cullinary scene.
By Jordan Wright – Food Writer
Georgetowner/Downtowner
July 2009
Old Town’s latest addition to Indian food, Raw Silk, is hosting four-course Chilean and South African wine-paired Indian dinner on Monday, July 27, at 719 King Street in Alexandria.
Little known is that Chile was among the countries that saved the French wine industry, back in the late 19th Century when nine-tenths of all European vineyards were destroyed during a devastating blight. No wonder those wines are so divine, they’re actually French!
 Photo by Flickr One of our special recipes is Chaat Papri - a typical street food in Delhi
During a recent wine tasting with notable oenophile, Bartholomew Broadbent, I had a chance to sample some surprising South African wines. For the dessert course Raw Silk will be serving a South African Robertson Almond Grove Late Harvest Noble Riesling with your choice of mango kulfi or kheer.
Here’s a clever way to save on your trip to Greece this summer. Dupont Circle’s Mourayo is offering a hot deal for $40 worth of food for $20. If your palate says, “Feed me Greek!” drop by this spot and fake it. Go here to get your coupon…
Inox Restaurant in Tysons Corner will be celebrating the soon-to-be released Nora Ephron-directed, “Julie and Julia”, with a three-course tasting menu featuring some of Julia Childs’ favorite dishes. Executive Chef Jon Mathieson’s connection was as one of the chefs at Julia’s 90th birthday party celebration dinner. He’ll be paying tribute with vichyssoise, tarragon chicken or beef brisket, salad and her famous cherry clafouti.
 Raw Silk management team I met her on an escalator at the Fancy Food Show in Manhattan too many years ago to count. She was gracious, as always, and looked at me as though she were surprised but delighted to have encountered me in such a way. Come to think of it, that’s how she’d look at a juicy chicken she was just about to carve up…
As one of Slow Food USA’s pioneers since 2000, Alice Waters continues to influence policy in DC. Its inaugural Slow Food Nation 2008 event with over 50,000 people in San Francisco was the largest celebration of American food in history. Continue reading NIBBLES & SIPS/Raw Silk Hosts a Wine-Paired Dinner
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